Green Chile Chicken Enchilada Casserole

You know, since I posted it last year, my Margaritas for a Crowd post remains one of my most read posts. So with Cinco de Mayo right around the corner , I thought you might like a dish to help soak up all those margaritas. This “Homestyle Green Chile Chicken Enchilada casserole” fits the bill.

I first enjoyed this San Francisco Chronicle recipe at a friend’s house and knew I had to make it. It’s hearty, creamy and full of chicken. Instead of a canned enchilada sauce , this recipe calls for a homemade green chile sauce, which can be made in advance. And now, having eaten the leftovers, I must say that I think it’s one of those dishes, like lasagne, that is better the next day. So consider making the entire dish in advance and reheating it in the oven. This recipe fits a 7×11 or 9×9 baking dish and easily serves 6. You can double it to fit a 9×13 dish, if you have a crowd.

btw – I used poached chicken for this recipe,but my Shredded Tex Mex Chicken would be perfect in this dish. Serve it with Salsa, jalepenos and sour cream on the side.

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Meet Val

Welcome to "a scrumptious life" !
Hi! My name is Val.
A business analyst by day, I love to cook and entertain. I'm a home cook with no formal training, except for local cooking classes, who's basically learned by trial and error. My motto is "keep it simple..... and delicious" (and not boring!)
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